| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises standardisation of milk mixture, introduction of stabiliser and protein additive, thermal treatment, homogenisation, cooling produced mixture to fermentation temperature, adding starter, comprising Streptococcus thermophilus, Lactobacillus acidophilus and Enterococcus faecium, souring, stirring, cooling, dispensing.EFFECT: invention enhances nutritive and biological value of product, improves dietary properties and organoleptic properties and digestibility, and reduces energy value of ready product and prolongs its storage life.1 cl, 2 ex |
